Chicken Pan Fried Noodles

Name: Chicken Pan Fried Noodles
Cuisine: Chinese
Ingredients: thicky boy thighs; Shaoxing wine; cornstarch; salt; onions; scallions; thinly sliced cabbage; dark soy sauce; light soy sauce; oyster sauce; sugar; noodles

Serves 1

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Chicken Pan Fried Noodles

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Serves 1

Directions

1Cut your thicky boy thighs into thin slices.
2Marinate the chicken in Shaoxing wine, cornstarch, and salt for 15 minutes.
3Cut your onions into thin slices.
4Cut your scallions into 1-inch pieces and separate the white and green parts.
5For the sauce, combine dark soy sauce, light soy sauce, oyster sauce, and sugar and mix thoroughly.
6Boil your noodles 1 minute before al dente and set to the side.
7Lube up your pan and toss your chicken in.
8Brown the chicken for about 5 minutes before removing and setting to the side.
9In the same pan, add in your onions and the white parts of your scallions and cook for 2 minutes.
10Add in your cabbage and cook until wilted, which took another 2 minutes.
11Toss in your noodles, sauce, and chicken and toss until the sauce clings to the noodles.
12Cook the noodles for about 2 more minutes.
13Add in your scallion greens and toss until wilted before removing from the heat.
14Place your finished noodles in a bowl.

Ingredients

thicky boy thighs
Shaoxing wine
cornstarch
salt
onions
scallions
thinly sliced cabbage
dark soy sauce
light soy sauce
oyster sauce
sugar
noodles

Equipment

panbowl

Tips

It's okay if your chicken is still a little bit pink after browning.
You can eat the noodles straight out of the pan.

Chicken Pan Fried Noodles

Serves 1

instagram.com

Chicken Pan Fried Noodles

instagram.com

Serves 1

Directions

1Cut your thicky boy thighs into thin slices.
2Marinate the chicken in Shaoxing wine, cornstarch, and salt for 15 minutes.
3Cut your onions into thin slices.
4Cut your scallions into 1-inch pieces and separate the white and green parts.
5For the sauce, combine dark soy sauce, light soy sauce, oyster sauce, and sugar and mix thoroughly.
6Boil your noodles 1 minute before al dente and set to the side.
7Lube up your pan and toss your chicken in.
8Brown the chicken for about 5 minutes before removing and setting to the side.
9In the same pan, add in your onions and the white parts of your scallions and cook for 2 minutes.
10Add in your cabbage and cook until wilted, which took another 2 minutes.
11Toss in your noodles, sauce, and chicken and toss until the sauce clings to the noodles.
12Cook the noodles for about 2 more minutes.
13Add in your scallion greens and toss until wilted before removing from the heat.
14Place your finished noodles in a bowl.